Fettuccine with Peas, Leeks & Thyme
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Spring has sprung in California – as well as most of the country. To me that means spring vegetable season; asparagus, leeks, peas, artichoke, fennel and fresh herbs are bountiful in farmers markets. Much of this produce is available year-round, but spring is the best time to get the freshest spring vegetables, whether at your local market, grocery store or from your own garden!
  • 1 package Refrigerated Fettuccine (9 oz.)
  • 2 tablespoons extra virgin olive oil
  • ½ cup sliced fresh leek
  • ⅓ cup frozen peas
  • Salt and ground black pepper
  • 2 thyme sprigs
  • ¼ cup freshly shredded Parmesan cheese (5 oz.)
  1. PREPARE pasta according to package directions, reserving ½ cup cooking water. While pasta is cooking, prepare leek mixture.
  2. HEAT oil in large skillet over medium-high heat. Add leek; cook, stirring frequently, until softened and golden. Stir in peas; cook for 1 minute or until heated through. Season with salt and pepper.
  3. ADD reserved pasta cooking water, thyme leaves and cheese; stir in gently. Toss pasta with leek mixture. Season with salt and pepper.
Recipe by Food Charmer at https://foodcharmer.com/2019/03/easy-spring-pasta-recipe-fettuccine-with-peas-leeks-thyme/